Manually harvested in late March, the bunches were further sorted and selected upon arrival at the winery. Fermentation took place over a span of 7-9 days at 18-21°C. Only partial (10%) malolactic fermentation occurred. The wine was aged in new French oak barriques of 1st, 2nd, and 3rd use for 11 months, followed by an additional 4-6 months in bottle after it was filtered, fined, and refrigerated. An elegant, fruity bouquet expresses notes of grapefuit and banana. Plesant mineral
aromas are present as well On the palate, it is full-flavored and fresh with excellent
minerality and acidity. A creamy component coats the palate through the lingering finish.
Perfectly suited to accompany shellfish, such as lobster and crabs, as well as meaty seafood dishes, such as trout and salmon. It also pairs well with pastas topped with creamy sauces.
Ripe and fleshy, but pure and focused, with gorgeous Jonagold apple, quince, chamomile and
sweetened butter notes that stay lively on the full-bodied finish. A fresh apple note lingers nicely.
Tasting Date: March 2012
Tasting Date Price: $12.99